Best Oven Baked Eggs Recipes

OVEN BAKED HARD COOKED EGGS

Steps:

• 1. Preheat oven to 325 degrees. Place eggs on their sides (helps keep the yolk centered)on a mini muffin pan, if you don't have a mini muffin pan a regular muffin pan will do. Eggs do not have to be at room temperature.
• 2. Bake in oven for 30 minutes. Keep in mind whether it is only a few or a lot of eggs, the cooking time remains the same. Using a tong remove eggs to a bowl of ice water (if making numerous eggs put ice in sink) Let cool for 10 minutes. (Actual time, 5 prep, 30 cook, 10 cool= 45 minutes)
• 3. Refrigerate or peel for your favorite recipes ie. deviled eggs, salads, etc.

OVEN BAKED EGGS

Steps:

• Preheat the oven at 150°C.
• Grease 4 souffle pots with the butter.
• Put in each pot 1 and a half spoons of cream.
• Add half of the ham stripes and chives on each pot.
• Salt and Pepper.
• Break an egg into each pot.
• Top off with the rest of the ham and chives and cover with the cheese.
• Set the pots on a baking plate and in the oven for 15 minutes or until the cheese seems melted and crispy.
• Set the pot onto little plates and serve with some bread.
• TIP: you can replace the ham with salmon or grey shrimp.

OVEN BAKED EGGS WITH OLIVE OIL & DUKKAH

Steps:

• DUKKAH SPICE AND NUT MIXTURE: Heat a small cast iron skillet over MEDIUM heat. When the skillet is hot, add the coriander seeds and peppercorns; toast constantly stirring over heat until aromatic; approximately 1 minute.
• Add the fennel seeds and continue stirring and toasting for another 30 seconds longer. Add the cumin seeds and continue toasting until pungent. If at any point the mixture starts to smoke, reduce heat immediately! Once toasting is complete, place the mixture in a heat resistant prep bowl and set aside.
• In the same cast iron skillet on MEDIUM-LOW heat, lightly toast the hazelnuts for about 1-2 minutes. Add the sesame seeds and lightly toast another 30 seconds or so-stirring constantly! Set aside to cool in a prep bowl.
• Once the spice mixture has cooled, grind the spices first (minus the nuts and seeds) in a spice grinder or pestle and mortar. Grind into tiny pieces but not pulverized. You want small crumbs that look like breadcrumbs. Tip: I use a coffee mill and grind the mixture in batches.
• Now add the nuts and seeds and PULSE once or twice. Store in an airtight container in the refrigerator. Dukkah's shelf life is about 3 weeks.
• EGGS: Preheat oven to 325 degrees.
• With the same cast iron skillet used to prepare the dukkah, pour olive oil into the cast iron skillet. If you're not using cast iron, use any shallow baking dish that is just big enough to accommodate the number of eggs you are baking.
• Carefully crack the eggs into the pan and sprinkle with 1 tablespoon DUKKAH over top. Bake eggs to desired doneness. For loose yolks: 10-15 minutes. For partially or fully set yolks: 15-20 minutes.
• Serve with bread-toasted if desired. Pour any of the leftover olive oil skillet drippings over the eggs and bread. Garnish with fresh cilantro or flat leaf parsley.